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četvrtak, 10.11.2011.

ROAST COOKING TIMES. COOKING TIMES


ROAST COOKING TIMES. FRENCH COOKING SAUCES. COOKING GAMES 2011 ONLINE



Roast Cooking Times





roast cooking times






    cooking times
  • Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.





    roast
  • a piece of meat roasted or for roasting and of a size for slicing into more than one portion

  • A cut of meat that has been roasted or that is intended for roasting

  • The process of roasting something, esp. coffee, or the result of this

  • (meat) cooked by dry heat in an oven

  • A dish or meal of roasted food

  • cook with dry heat, usually in an oven; "roast the turkey"











Hearty Roasted Winter Vegetables




Hearty Roasted Winter Vegetables





Recipe:

Preparation Time: 10 minutes
Cooking Time: 45 to 55 minutes

1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, well drained
1 small red onion, cut into 12 wedges
2 cups baby Portobello mushrooms, cleaned and stems trimmed
2 cups butternut squash, peeled, seeded and cut into 3/4-inch chunks
2 cups Brussels sprouts, ends trimmed and scored with a cross cut
3 tablespoons olive oil
1 clove garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
? teaspoon salt
1/8 teaspoon pepper

1. Preheat oven to 400?F. Place all vegetables except Brussels sprouts on a rimmed baking sheet (15-1/2 x 10-1/2 x 1-inch) and drizzle with olive oil; add garlic, rosemary, thyme, salt and pepper and toss to coat. Roast in oven 15 minutes.

2. Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30 to 35 minutes, stirring once. Adjust salt and pepper to taste.

Makes 6 servings

Nutrition information per serving (1/6 of recipe): 166 calories; 25 g carbohydrate;
3 g protein; 7 g fat; 489 mg sodium; 0 mg cholesterol; 3 g dietary fiber;
1.2 mg iron; less than 1 mg thiamin; 5200 IU Vitamin A; 18 mg Vitamin C.

Photo and recipe courtesy of Aunt Nellie’s® Beets.











Roasted Capon




Roasted Capon





I amused myself by making B cringe everytime I explain what a capon is.

This gorgeous 7.5lb bird is purchased from Cumbrae's. Worth every penny. I prepared the bird simply. The night before, I rubbed plenty of softened butter and sliced shallot underneath the breast skin. The cavity was stuffed loosely with aromatics such as thyme, sage, onion, garlic, carrot, and celery. Generously season with salt and pepper of course. I stored the bird uncovered in the fridge overnight to dry out the skin. Cooking time was a total of 2:15 in a 400F oven.

The carcass is now being made into chicken stock. Winter soup season is coming soon!









roast cooking times







See also:

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10.11.2011. u 11:24 • 0 KomentaraPrint#^

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